Yield: 6 Servings
|1 medium||Onion; finely chopped|
|¼ cup||Butter or margarine|
|2 tablespoons||All-purpose flour|
|⅓ teaspoon||Ground nutmeg|
|1 can||(14-oz) chicken stock|
|1½ cup||Cooked squash|
|2 teaspoons||Worcestershire sauce|
|1 \N||Egg yolk; slightly beaten|
|½ cup||Light or heavy cream|
Saut the onion in butter until soft, about 5 minutes. Add the flour, salt, pepper, and nutmeg and stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring, until thickened. Add the squash and Worcestershire, reduce heat to low, and cook, stirring often, until heated through. Blend together the egg yolk and cream; stir in some of the hot soup, then stir the egg mixture back into the hot soup. Cook until soup is heated through and the egg has thickened. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .